Tsebhi Shiro

Roast the raw dry groundnuts in a large dry pan over medium heat for 5-7 minutes, stirring frequently until fragrant and lightly browned. Transfer to a plate and let cool slightly.

Grind the roasted groundnuts into a fine powder using a food processor or mortar and pestle. Work in batches if needed to ensure even grinding.

Peel and finely chop the onions into small dice.

Heat the butter in a large pot or heavy-bottomed pan over medium heat, then add the chopped onions and sauté for 3-4 minutes until they begin to soften and turn translucent.

Stir in the tomato paste and mixed spices, cooking for 1-2 minutes until fragrant and well combined with the butter and onions.

Add the ground groundnut powder gradually to the pot, stirring constantly to prevent lumps from forming. Continue stirring to incorporate the mixture smoothly.

Add water slowly while stirring to reach a thick, porridge-like consistency. The amount of water needed may vary, but aim for a consistency that is pourable but still thick.

Reduce heat to low and simmer for 20-25 minutes, stirring occasionally to prevent sticking and ensure even cooking. The shiro should darken slightly and develop a rich, cohesive texture.

Season with salt and pepper to taste, adjusting as needed. The finished shiro should be creamy and smooth with a warm, nutty flavor.

Transfer the tsebhi shiro to a serving platter or individual bowls and serve warm. Traditionally accompanied by injera bread for scooping.